Our take on the national dish of Jordan Mansaf. The sauce or jameed coats the meat and served with the meat.


Jordanian Mansaf Lamb In Yoghurt Sauce Idee Alimentari Cibo Arabo Ricette Mediterranee

Taste and adjust the seasoning.

How to make mansaf with yogurt. Arrange the rice over the khubz with a hole in its center. Stir the yoghurt sauce slowly into the pot of meat and simmer uncovered over low heat for 5 minutes. The pot is put over an open fire.

There is often excess jameed that is served alongside the mansaf for guests to add as they wish. Drain and melt the jamīd in a pot with 1 quart of the soaking water over medium heat. Simmer for 5 minutes.

As the stew begins. Add 1 liter 4 cups water and season with salt to taste. If you have ever made homemade macaroni and cheese then you can make this.

Take a separate pot over a low heat and add a mixture of your Greek yogurt and remaining strained stock. Add the lamb onion peeled and cut in half cardamom pods herbal ghee or ghee water enough to cover the meat and bring to a boil. There are some ingredients which are not available in Pakistan so w.

The dried Jameed balls often referred to as stones keep well for months. Add ½ cup of the yogurt sauce to the khubz to soften. Keep stirring the yogurt while you start with the lamb as described below.

It used to be made with camel or lamb meat flat bread and ghee or meat broth. Sprinkle Mansaf with chopped parsley and pour the sauce in a big bowl. Add enough water to cover the lamb once boiling reduce the.

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Mansaf is cooked in jameed the Arabic word for dried yoghurt which is then mixed with water in a tray to produce a creamy sauce. The original Mansaf was first prepared by Bedouins. 5K of Lamb Ask for Mansaf Lamb they come with bones 2 Spoons of sunflower or corn oil Boiled WATER Salt 4-5 Laurel Leaf.

The dense yogurt is formed into balls and then completely dried. How to Make Mansaf. Add the bucket of yogurt immediately to the melted Jameed and stir constantly to avoid breakage.

It will still taste delicious. Stir well so as to evenly heat the yogurt and to mix it well with the stock to create a thickened liquid. Once the yogurt is boiling turn the heat off.

If you blend your yogurt first and bring it up to a boil for a two minutes your sauce should not curdle but if it does dont worry too much. Once the meat starts to boil skim the top from any impurities and boil for 30 minutes. Over the years Mansaf has changed a lot.

Jameed is hardened and dried salted yoghurt that is made from goat milk. Some deft dinner table choreography may need to be involved as everyone will be reaching for second helpings. Today in Jordan Mansaf is most commonly made with lamb but can also be made with chicken or fish.

We used 16 kg of meat a whole lamb as we had a lot of guests that day. You simple make a roux of butter and flour and then add in yogurt and bring it to a boil. Mansaf Recipe 8 persons Preparation time.

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2 pieces marqūq shrak or lavash Armenian flatbread left whole or 4 large khubz cArabī Arabic flatbread or pita bread split open to make 8 pieces. The dish is finished with an array of nuts like pistachio pine nuts cashews walnuts and almonds. Mansaf is the Jordanian National dish.

Bring to a boil then reduce the heat cover and simmer for 10 to 15 minutes or until the rice is tender and the water is fully absorbed. Made with tender slow-cooked lamb creamy yogurt and a full mix of aromatic spices its no wonder mansaf is Jordans national dish. Soak the jamīd in cold water to cover for 24 to 48 hours.

In the 20 th century rice and Jameed were introduced to the dish. In a large pot over medium high heat add one kilo or two pounds of chopped leg of lamb into boiling water. Mansaf is a traditional Jordanian dish served family-style on a platter.

Mansaf consists of meat cooked with basmati rice or bulgur wheat yoghurt and spices. This is poured into a large stewing pot with chunks of lamb meat. Split the khubz loaves and arrange overlapping on a large serving tray.

Place the meat in the hole and then add the butter and nuts over the meat. Once heated pour the yogurt liquid into the larger pot with the lamb and mix well through. Spoon the meat mixture in a large bowl garnish with the toasted pine.

In he Westyou can buy Jameed from Middle Eastern or Arab specialty stores.


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